Cantonese Style Casserole Tofu Pot
1.
Prepare the main materials first, there are three in total
2.
First cut off the skin of the soft tofu, then cut into pieces, let go of the blisters, and put some salt in it to get rid of the beany taste, about 10-15 minutes.
3.
Cut lean meat into small pieces, marinate for 10-15 minutes with soy sauce, cooking wine, salt and cornstarch
4.
Put some salt and starch on one side of the soaked tofu and let it marinate for 10 minutes. The function of starch is to make the skin texture beautiful and crispy.
5.
After marinating, spread the white onions all over the bottom of the pan, fry the tofu on both sides, and put it in place.
6.
Stir-fry the lean meat with garlic to allow the lean juice and soy sauce to overflow and maintain the aroma. Stir-fry for about 5 minutes and 7 minutes.
7.
Put the lean meat in the pot, let the lean juice and soy sauce penetrate the tofu, and put ginger slices on it
8.
Put the green onion, cover the pot with oil on all sides of the pot, cook on low heat for 8-10 minutes, you can add some water if you are afraid of dryness
Tips:
1. Tofu is best to choose soft tofu, which is smoother, but not easy to fry
2. Be sure to put onions under the pot to make the whole fishy
3. Tofu must use boiling water to get rid of fishy, and sterilize by the way
4. The golden brown on both sides of the fried tofu is mainly to protect it from rotting, so that it can be picked up.
